Steak Roll-Ups Recipe

Name: Steak Roll-Ups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 1/2 lb. boneless round steak; 1/4 c. chopped onion; 1/4 c. butter or margarine, melted; 2 c. fresh bread crumbs; 1/2 c. chopped celery; 1 Tbsp. dried parsley flakes; 1/2 tsp. salt; 1/2 tsp. poultry seasoning; 1/4 tsp. pepper; 1 c. all-purpose flour; 2 Tbsp. cooking oil; 1 can (10 3/4 oz.) cream of mushroom soup, undiluted; 1 1/3 c. water; 3/4 tsp. browning sauce, optional

Servings: persons

1 1/2 lb. boneless round steak
1/4 c. chopped onion
1/4 c. butter or margarine, melted
2 c. fresh bread crumbs
1/2 c. chopped celery
1 Tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. poultry seasoning
1/4 tsp. pepper
1 c. all-purpose flour
2 Tbsp. cooking oil
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1 1/3 c. water
3/4 tsp. browning sauce, optional

1
Pound steak to 1/3 inch thickness.
2
Cut into six pieces. Combine the onion, butter, bread crumbs, celery, parsley flakes, salt, poultry seasoning and pepper.
3
Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick; roll in flour.
4
In a large skillet, brown roll-ups in oil.
5
Combine soup, water and browning sauce if desired; pour over roll-ups.
6
Cover and simmer for 2 hours or until meat is tender, turning occasionally.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 lb. boneless round steak, 1/4 c. chopped onion, 1/4 c. butter or margarine, melted, 2 c. fresh bread crumbs, and more.

Yes, Steak Roll-Ups falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steak Roll-Ups

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